Peka Restaurant

Cheese: Oaxaca Cheese, pico de gallo Chicken: Roasted Chicken, black beans, roasted corn, Oaxaca cheese Shrimp: Shrimp, bacon, jalapeño, and Oaxaca cheese Cubano: Pernil, Oaxaca cheese, pickles, baby arugula, Cubano aioli

Fried Turnovers made with corn dough. Served with Chimichurri sauce.

The traditional “bread” from Venezuela, stuffed with your choice of filling. This is Katy’s breakfast, lunch, and dinner- it makes her proud of where we come from.

Fried Turnovers made with corn dough. Served with Chimichurri sauce.

The traditional “bread” from Venezuela, stuffed with your choice of filling. This is Katy’s breakfast, lunch, and dinner- it makes her proud of where we come from.

Hand-rolled puff pastry wrapped queso blanco. Served with guava lime sauce on the side.

One of Pedro’s favorite! A bed of malanga chips topped with slow-roasted pork, grilled chicken, Monterey Jack cheese, black beans pico de gallo, guacamole and finished with chipotle sour cream.

Fish- Mahi-Mahi, garlic aioli, spicy cabbage, avocado, cotija cheese Steak- Grilled skirt steak, cherry tomatoes, onion, jalapeño Carnitas- Tomatillo salsa, red onions, cotija cheese Shrimp- black beans, roasted corn, red pepper sauce Veggie- Corn, yellow squash, zucchini, jicama

Grilled street corn, mayo, cotija cheese and tajin.

Crispy pork belly topped with caramelized onions, passion fruit, and barbecue jalapeño sauce.

“The beauty of all roots” fried and served with the family recipe cilantro sauce.

Corn cakes stuffed with chicken, pork, and cheese. Served with cabbage escabeche.

Shrimp sautéed with garlic, white wine, cilantro and olive oil. Served with toasted bread.

Black Tiger shrimp wrapped in applewood smoked bacon and served on tostones. Glazed with a papaya mustard sauce.

Lightly fried calamari served with garlic aioli and pickled cabbage.

White fish marinated in lime juice and mixed with red peppers, green peppers, onions, cilantro, lime juice. Served with malanga chips.

Whitefish marinated in yogurt and pepper-based Yellow Leche de Tigre. Mixed with red peppers, cilantro, and lime juice. Served with Malanga Chips.

16oz prime Rebeye, rocoto butter, guasacaca served with yuca cubana.

Grilled Prime New York Strip served with chorizo, black bean rice, yuca, and plantains. Or with truffle fries, garlic aioli, and plantains… That’s the way Sebastian likes it!

Certified Natural beef grilled and finished with rocoto peppers and Roquefort butter. Served with black bean rice, yuca, and plantains.

Grilled and finished with Argentinian Chimichurri. Served with black bean rice, yuca and plantains.

Whole Red Snapper sautéed with vegetables in a spicy roasted pepper vinaigrette. Served with coconut rice and tostones.

Our famous half roasted chicken served with chorizo, black bean rice, yuca, and plantains.

Grilled Salmon Fillet with sautéed shrimp. Topped with roasted peppers and onions.

The most traditional Venezuelan dish! Carne Mechada, white rice, black beans, and sweet plantains.

Prime Angus Beef, cheese, applewood smoked bacon, red onion, tomatoes, lettuce, avocado, and Katy’s secret sauce. Served with truffle fries and house pickles.

Cheese: Oaxaca Cheese, pico de gallo Chicken: Roasted Chicken, black beans, roasted corn, Oaxaca cheese Shrimp: Shrimp, bacon, jalapeño, and Oaxaca cheese Cubano: Pernil, Oaxaca cheese, pickles, baby arugula, Cubano aioli

Fried Sweet Plantains